3 cups sugar
1½ cups (12-ounces) unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/8 teaspoon salt
3 cups cake flour
2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons grated lemon peel
2 -4 tablespoons fresh lemon juice
Preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
Combine the sugar, butter, and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until the mixture if fluffy.
Beat in the lemon juice, vanilla extract, lemon extract, and salt.
With the mixer running, add the eggs one at a time, beating well after each addition.
With the mixer running, slowly add the flour. Beat the cake batter until smooth. Mix until just well-combined but do not over mix.
Pour the pound cake batter into the prepared cake pan. Place the pan in the oven and bake at 325°F for about 1hour and 15–20 minutes or until a toothpick inserted in center comes out clean or until light golden brown
Remove the pound cake from the oven and let cool for 10 minutes in the pan on a wire rack. Invert the pan and carefully remove the pound cake to the wire rack. Let cool completely.
( Pictured was glazed in pan – not inverted)
While the cake is cooling, mix together the glaze ingredients until smooth. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
***Can put cake in fridge so glaze sets faster***
Store the cake in an airtight container at room temperature.